Two weeks ago, during a rosemary-filled day of cooking, I picked and chopped more rosemary than was needed. The rosemary came from the smaller bush outside our back door.
I like fresh herbs over dried herbs, and I didn’t want to dry the already chopped leaves or throw them away. Fortunately, we have a small, airtight plastic container that was the perfect size for the herbs.
I’ve dipped into the container a few times, including today for a failed omelet-turned-scramble. The rosemary has browned a little where my knife scored the leaves, but it still is pungent and potent.
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